11 pound
large scallops, 1 ½ inches wide, about 14 to 16
13 tablespoon
olive oil
11 tablespoon
unsalted butter
11 tablespoon
minced garlic
1½ cup
white wine (optional)
11 cup
unsalted chicken broth
11 teaspoon
lemon zest
12 tablespoon
lemon juice
12 tablespoon
capers, rinsed
11 tablespoon
dijon mustard
1 Black
pepper, for seasoning
11 tablespoon
chopped dill
11 teaspoon
chopped chives
16 lemon
wedgesIn a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
1 Drain
the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
1 Allow
scallops to sit for 10 minutes at room temperature before cooking.
1 In
a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
1 Sprinkle
scallops lightly with salt on both sides.
1 Place
scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
1 Sear
scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
1 Add
butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
1 When
the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
1 In
the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
1 Increase
heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
1 Turn
heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
1 Turn
off heat and whisk in Dijon mustard.
1 Turn
heat to medium and add scallops back to pan, cook until warm, 2 minutes.
1 Taste
sauce and season with salt and pepper as needed.
1 Garnish
scallops with chopped dill, chives and serve immediately with lemon wedges.
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